main dish, recipe, salad, spring, vegetable

Shrimp and Coriander Pasta Salad

 I am sorry for the lack of radio-waves, my friends! I took a quick trip to Costa Rica with my boyfriend last week: we had a wonderful time! It is a breathtakingly beautiful country. I was hoping to find culinary inspiration down there, but instead all I could think about was trying this delectable salad recipe that I had spotted before leaving. And I can assure you that it was worth the wait!

Imagine a deliciously tangy marinade of ginger, lemon, garlic, soy sauce, and sesame oil. It is sweet, tangy, slightly salty, and full of flavour! Now imagine that same marinade poured liberally over a delectable toss of shrimp, spinach fettuccine, and big fresh leaves of coriander. Yes. This recipe is absolutely divine!

But I do have a confession to make. You see, I initially had planned on using soba noodles, which are noodles made with buckwheat flour and have a very interesting texture given they are gluten-less pasta. But unfortunately, not one of the grocery stores in a 10 km radius from my home carry this type of noodle. I settled for spinach fettuccine, which works just as well and at least lets you pretend that they are soba. But honestly guys, if you can get your hands on soba noodles… try them.

But the Italian replacement works just as well, and I was surprisingly satisfied with the results. The chewy noodles contrast wonderfully with the slightly crunchy vegetables and the toothsome shrimp. This is a wonderfully light and healthy dish: what better way to welcome bikini season?

Shrimp and Coriander Pasta Salad


– 250g soba noodles (or spinach fettuccine)
– 500g peeled, cooked shrimps
– 2 cups various vegetables, julienned: I used some orange pepper, english cucumber, snow peas
– 2 green onions, julienned
– 1/2 to 3/4 cup fresh coriander, roughly chopped
– 2 tbsp sesame seeds
– 1 tbsp finely minced fresh ginger (I keep mine in the freezer, it seems to grate so much better that way!)
– 1 garlic clove, smashed and minced very finely
– 2 tbsp soya sauce
– 1 tbsp granulated sugar
– 1 tbsp sesame oil
– 1 tbsp canola oil
– 1/4 cup rice vinegar
– 1/2 tbsp lemon juice


1. cook your pasta via directions on the box. It is best to cook them al dente and them immediately drain and run them under cold water to stop the cooking process.
2. While your pasta is cooking, whisk your dressing ingredients together.
3. Stir together the vegetables, cold pasta, shrimps, and dressing together. Top with the fresh coriander and sesame seeds.
4. If you wish, you can put it in the fridge to allow the flavours to marinade for 12 hours.